directions:

1. Toast quinoa in a large dry skillet over medium heat, stirring often, until itbecomes aromatic and begins to crackle and brown, about 8 minutes. Transfer to amedium saucepan and add water. Bring to a boil over high heat, then lower heat andsimmer, covered, until all the water has been absorbed, about 12 to 15 minutes. Remove from heat and let rest for 5 minutes.

2. While quinoa is cooking, toast pecans in the same dry skillet, stirring often, until fragrant, about 4 minutes.

3. In a large bowl, whisk together oil, vinegar, lemon juice, salt, and pepper. Fluff quinoa with a fork and add to the dressing, along with toasted pecans, blueberries, onion, celery, parsley, mint, and tomatoes. Stir well to distribute the dressing. Serve chilled or at room temperature.